Recalling Taste Intensities in Sweetened and Salted Liquids

The effect of training on recalling taste intensities over 6weeks was studied using an ad libitum mixing procedure. Subjectstasted sweet and salty standards labeled as ‘weak’and ‘strong’ (3 and 8% sucrose in redcurrant juice;0.4 and 1.2% NaCl in beef broth). They subsequently mixed unsweetenedand sweetened juice, and unsalted and salted broth, to producetaste intensities that corresponded to the standards. A minimumtraining (MT) group (n = 13) produced comparison stimuli bytasting and directly comparing with standards in one sessiononly; an extensive training (ET) group (n = 13) did this insix sessions before producing comparison stimuli based on memoryonly at 1 h, 1 day, 1 week and 6 weeks. An upward bias (chemicallydetermined concentrations of comparison stimuli exceeding thoseof standards) occurred at 1 day or 1 week in MT subjects for‘weak’ and ‘strong’ sweetness, and for‘strong’ saltiness, and sustained thereafter. Theupward tendency was also observed in ET subjects but was significantonly for ‘strong’ sweetness. It is important torecognize memory effects such as the one described, as theyaffect food perceptions and can be a major source of bias insensory food research. Chem. Senses 21: 29–34, 1996. ³Current address: Psychonomics Department, Utrecht University,Heidelberglaan 2, 3584 CS Utrecht, The Netherlands